09/05/2025
Pepper-Crusted Steak with Grilled Vegetables
Ingredients (per serving)
3½ oz sirloin steak
1 tbsp ground black pepper
1 oz carrot, sliced or cut into strips
1 oz red bell pepper, sliced
2 oz zucchini, sliced
1 tsp Italian herbs (e.g., oregano, basil, thyme)
2 tbsp butter
1 sprig parsley, for garnish
1 lemon wedge, for serving
Instructions
Prep the steak
Pat the sirloin dry, then press ground black pepper evenly onto all sides. Season lightly with salt if desired.
Cook the steak
In a skillet over medium-high heat, melt 1 tbsp of butter.
Add the pepper-crusted steak and sear until it develops a crust—about 2–3 minutes per side, depending on thickness and desired doneness. Adjust time for medium-rare to well-done.
Grill the vegetables
Lower heat slightly and add the remaining butter, then toss in carrot, red bell pepper, and zucchini. Sprinkle with Italian herbs and sauté or grill until tender and lightly charred, about 4–5 minutes total.
Serve
Plate the steak alongside the vegetables. Garnish with the parsley sprig and serve with the lemon wedge for an optional squeeze of fresh brightness.
Tips & Variations
Want grill marks? Use a grill pan or outdoor grill to char both steak and veggies for added flavor.
Herb alternative: If you don’t have Italian herbs, mix dried thyme, oregano, or rosemary to your taste.
Butter upgrade: For a richer finish, swap plain butter for garlic or herb-infused butter.
Extra side ideas: Try mashed cauliflower, a mixed green salad, or roasted sweet potatoes to round out the meal.
